So here's that drone video that took us so long to make. (Does this count as having a helicopter in a video?...no??...ok I guess you're right.) A special thanks to YOU for giving us a budget for this thing. Also to our awesome drone pilot Adam Rice, our "flower girl" Hannah Ruskin, and to Ben and Amy Mains for letting us shoot in their home. Hope you enjoy!

A mashup of Stevie Wonder's "Superstition" with two Herbie Hancock songs: "Watermelon Man" and "Chameleon". Thank you for helping us make this video! We used a beautiful new canon lens to shoot this, and we also bought a rail system for the camera, which allows us to get those sliding shots! COOL, RIGHT?! We are so appreciative of your ongoing support! It's why we can make videos. Follow us on Instagram! http://instagram.com/pomplamoosemusic

Just to prove to you all that I don't ONLY make sad music, here's a fun little cooking video! I feel like an important part of staying sane is making different sorts of art. I'm lucky that I have so many projects going on at the same time. Right at this moment Jack and I are working on a cover of Superstition. And I'll be releasing "Marshmallow World" with Ryan Lerman in December if all goes well. So yeah. Life is pretty great. And so is this salad. --------------------- In this episode of Dawn Be That Way, you'll learn how to make a Goat Cheese Salad. It's delicious and probably exactly what you've been craving if, like me, you just had three Thanksgiving dinners in two days. If you'd like to support my music and stuff, please go to patreon.com/natalydawn (It's how I make a living.) Dawn Be That Way Music and Editing by Nataly Dawn GOAT CHEESE SALAD RECIPE Cooking time: 30 min Serving size: 4 people Ingredients: 1 head butter leaf lettuce (do NOT use a bag of mixed greens) washed, dried and chopped 1 small shallot minced 1/2 lemon juiced 1 tbs red wine vinegar (do NOT use balsamic vinegar) 1 tbs olive oil 1 pear (I recommend Bosc or Bartlett, but you should ask your produce person what's best) sliced thinly lengthwise 1 persimmon (if it's in season. If not you can use an apple or whatever) sliced thinly lengthwise 2 avocados (1/2 avocado/person) pitted, peeled and chopped 3/4 cup slivered almonds 5 oz goat cheese 1 pack mini toasts or bread cut into 1.5 inch squares - 6 toasts per person honey salt and pepper Steps: 1 - Recognize that you are the reason why salads suck and that you can be a better salad maker. 2 - Pick great produce. 3 - Toast yer almonds. Put slivered almonds in a dry frying pan (not oiled) on medium/high heat for 5 min. Move them around every 30 seconds or so to keep them from burning. When almonds start looking toasty, drizzle them with honey, salt and pepper. Once caramelized, quickly transfer nuts to a bowl and refrigerate. Note: before serving, you will have to break the nuts up with a spoon because they will have solidified together in the fridge. 4 - Wash 'n chop stuff. 5 - Toast yer toasts. Line baking sheet with aluminum foil. Place toasts or bread pieces on foil. Top with dollop of goat cheese and a little bit of honey. Broil toasts on low for 1-2 minutes. 6 - Make vinaigrette. Combine shallot, lemon, red wine vinegar and olive oil in salad bowl. Salt and pepper to taste. Note: Do not use balsamic vinegar. 7 - Assemble salad. Start by coating the lettuce with vinaigrette. Then either make individual salads or throw everything into one bowl. Note: I don't recommend tossing the salad with the toppings because everything tends to fall to the bottom of the bowl. Instead you can season the salad with a bit of salt or lemon juice to give the toppings extra flavor. Also, don't forget the nuts in the fridge! 8 - Eat your salad. And congratulations on being a better salad maker.